As you drive through the green fields of the province of Limburg, you can feel the rush of life slowing down. When you reach Château Wittem, you feel that the weather is really different here, and the gardens and stream surrounding the estate immerse you in peace. Surrounded by nature, elegance and history, time stops, shoulders drop and steps involuntarily slow down. It is not surprising that the “Julemont” restaurant, located in the manor, creates a timeless experience, perfectly blending into the uniqueness of the place and the history of the manor.
Named after the knight Winand of Julemont, who in 1220 bought the estate from Saint Jacob Abbey in Liège, Belgium on behalf of. The Julesmont family coat of arms can still be seen in the stained glass window above the entrance to the Château. The knight extended the estate by building a tower, which today forms the perfect backdrop to the Julemont fine dining restaurant.
“The Coolest Restaurants For 2024, According To Experts” The environment, space, tablecloths, dishes create the atmosphere of a restaurant, and it is the dishes on the plate that tell the most about the chef’s skills, creativity, ability to find ingredients and combine flavors. Chef Guido Braeken’s astonishing recognition achieved in just one year suggests that this kitchen is home to possibly one of the best chefs in the world. Braeken was recognized as Gault&Millau’s Young Chef of the Year 2023 and entered the 2023 list of nominees for the best chef awards. The restaurant was immediately awarded two Michelin stars, and Guido Braeken became the youngest chef in the Netherlands to receive such an award. The Michelin Guide is the highest rating for culinary excellence. Adding to the uniqueness is the fact that Julemont is one of the 10 Forbes selected and recommended restaurants to visit around the world in 2024
Guido Braeken’s dishes are a perfect balance between classic and modern. The strong foundations of classic French cuisine allow him to be creative and play with ingredients from other countries and cultures, such as Asia or Latin America. The result is dishes with French precision, but interesting, imaginative and stimulating to the senses.
It is not surprising that Guido’s arrival in Vilnius for an exclusive dinner is a noteworthy event, which, together with the PACAI hotel, was helped to realize by Bocuse d’Or Lietuva and Go Vilnius, as well as the friend of the event, Aroma Gold.
“I have never seen such a list of ingredients in one place” smiles Simonas Gudelis, manager of the PACAI restaurant. “All the best and most expensive products in the world will be here: lobsters, Hamachi fish, halibut, caviar… There are products that simply could not be obtained in Lithuania, so Chef Guido will bring them with him. And with our partners AMKA, we have matched truly exceptional drinks. I am very happy that we will be able to create such a unique gastronomic experience for our restaurant guests.”
The dinner will be held on May 6 at 18:30 at the PACAI restaurant in Vilnius.
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